Southern Cornbread Dressing Recipes

Steps:

• Directions for cornbread:.
• Preheat oven to 350.
• Combine all ingredients and mix well.
• Pour batter into a greased shallow baking dish.
• Bake for approximately 20 to 25 minutes.
• Remove from oven and let cool.
• Directions for Dressing:.
• Preheat oven to 350.
• Melt the butter in a large skillet over medium heat.
• Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
• Pour the vegetable mixture over cornbread mixture.
• Add half the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add more stock to reach the consistencytency you want.
• Pour mixture into a greased baking dish and bake until dressing is cooked through, about 45 minutes. .

Steps:

• Preheat oven to 350°. In a large bowl, combine first 10 ingredients. In another bowl, whisk eggs and broth. Add to bread mixture; stir until moistened., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 40-45 minutes or until lightly browned and a thermometer inserted in the center reads 160°.

Steps:

• Make the cornbread: Heat oven to 450 degrees. Put butter in an 11-inch skillet. Cast-iron is best here, but any ovenproof skillet will do. Heat butter in oven for about 5 to 7 minutes, or until butter has melted and is just starting to brown.
• While butter melts, whisk together cornmeal, salt and baking powder. In another small bowl, lightly beat eggs, then add buttermilk and stir until mixture is combined. Pour egg mixture into dry ingredients and stir well.
• Remove hot pan from oven, pour butter into batter and stir until batter looks uniform. Pour batter back into the pan and bake for 20 minutes or until the top has begun to just brown.
• Remove cornbread and let it cool on a rack. Tear or cut it into large pieces and place in a large bowl. Let it sit out overnight to dry out slightly.
• Prepare the dressing: Heat oven to 350 degrees. Combine cornbread and white bread in a large bowl, tossing to mix, and breaking cornbread into smaller pieces.
• Melt butter in a large skillet, and add onions, celery and 1/2 teaspoon salt. Sauté until vegetables have softened, about 6 minutes.
• Add vegetables to bread mixture and combine. Lightly beat eggs and add to bowl. Sprinkle in herbs, remaining 1 teaspoon salt and the pepper and toss together.
• Add 4 cups broth and stir well. Using your hands, work the mixture to get a very lumpy, thick, batterlike consistency. Add another cup of stock if needed. The mixture should be very wet and pourable but without standing liquid.
• Butter an 8-by-11-inch baking dish. (Any other ovenproof dish that can hold about 2 quarts will work. A deeper vessel could take longer to bake; a more shallow dish less time.) Pour the mixture into the baking dish and bake until dressing puffs slightly and has browned well around the edges, about 45 minutes to 1 hour. If you have drippings from a roasted turkey, spoon some over the top about 30 minutes into the baking time.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
• Combine cornbread and stale bread cubes in a large bowl. Set aside.
• Melt butter in a large skillet over medium heat. Add onions and celery and cook until transparent, 5 to 10 minutes.
• Pour onion mixture over the cornbread mixture. Add turkey broth, chopped turkey, soup, giblets, hard-cooked eggs, and flour. Mix so that all the cornbread is wet. Mix in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs. Mixture should be "soupy." Pour mixture evenly into the prepared pans.
• Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.

Steps:

• Put chicken in a dutch oven. Cover with water. Bring to a boil and cook over medium heat. Reduce heat to a simmer and cook for 45 minutes or until the chicken is tender. Remove chicken from heat, reserving the broth. Let cool and debone the chicken. Cut chicken into bite size pieces. Discard sking and bones.
• Melt butter in a skillet over medium heat on stovetop. Add onion and celery and cook about 6 minutes until veggies are tender.
• Preheat oven to 350°. Lightly grease a 13-x-9-x-2-inch baking dish; set aside.
• In a large bowl, combine chicken, onion-and-celery mixture, cornbread, and remaining ingredients. Spoon mixture into prepared baking dish.
• Bake, uncovered, for 1 hour, or until set.

Steps:

• Preheat oven to 350.
• Crumble cornbread into a baking dish.
• Mix in veggies and meat with hands (or spoon/fork)
• Beat egg and seasonings into stock and pour onto crumbs to make a consistancy of mud (add a little more for a moist texture).
• Bake for 15 minutes or until golden brown.

Steps:

• Saute the onion and celery in the canola oil until soft, melt margarine in same pan.
• Mix with remaining ingredients except broth in large bowl.
• Moisten with broth to your taste (I like mine pretty wet, I usually get closer to the 3 cups).
• Place in a casserole dish or aluminum pan.
• Bake at 400°F for 25 to 30 minutes, or until a nice crust develops on the top.
• **May use to stuff a 10 to 14 pound turkey. If stuffing a turkey, add very little broth. It will absorb additional moisture in the turkey. Pack loosely.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl. Stir together buttermilk and 2 eggs in a separate bowl; add to dry ingredients and stir until just moistened.
• Heat 2 tablespoons butter in a cast iron skillet over medium heat until hot. Pour cornbread batter into the skillet.
• Place skillet into the oven and bake until cornbread is golden brown, about 25 minutes. Remove from the oven and allow to cool, 20 to 30 minutes. Turn oven off.
• Melt 1/2 cup butter in a large skillet over medium heat. Add green onions and celery; saute until tender, 5 to 7 minutes.
• Crumble cooled cornbread into a large roasting pan. Add onion-celery mixture, 1 can chicken broth, croutons, hard-boiled eggs, pepper, and sage. Cover and place in the refrigerator, 8 hours or overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove dressing from the refrigerator. Stir in remaining 4 eggs and 3 1/2 cans chicken broth.
• Bake in the preheated oven until golden brown, about 1 1/2 hours.

Steps:

• Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
• Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
• Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
• Bake in the preheated oven 30 minutes, or until golden brown.

Steps:

• Preheat oven to 350º.
• Melt margarine in skillet & saute onion & celery.
• Add salt, pepper, sage, thyme, & poultry seasoning to the cooked onions & celery--I usually will mix the spices together in a separate container before adding to the vegetables.
• In large bowl (I use the largest stainless steel bowl I own) combine bread crumbs, cornbread.
• In smaller bowl, blend soup, water, eggs, & vinegar.
• Add celery & onions to bread mixture, toss lightly, then add liquid mixture & blend thoroughly.
• Turn into 9x13 baking dish and bake @ 350º for an hour. (Can also be used as a stuffing.).
• If desired, dressing may be prepared ahead of time, baked 30 minutes, cooled and frozen, then baked about 45 minutes when ready to serve.
• NOTE: Mama also stuffed the bird with hers--it was wonderful--but my dressing needs are fully satisfied baking it separately.